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Caribbean Pineapple Black Beans

Caribbean Pineapple Black Beans

By Susan Voisin22 Remarks

Disclosure: This post might include affiliate links.

I understand we’re in the “holiday” when many people are looking for vacation recipes (see my own here), but I wanted to send you on a brief vacation to the tropics with a number of simple dishes guaranteed warm up your winter season meals with a bit of summer season sun.

First off is something I threw up never planning to compose an article about it, but as these unexpected dishes have a method of doing, this one was so great that my household insisted I need to post it. Generally, all I did was make Caribbean black beans with pineapple juice instead of orange juice for the simple factor that I had a bottle of pineapple juice in the fridge and didn’t want to put in the time to squeeze a number of oranges.

While the beans were cooking, I realized that I had a fresh pineapple useful, so I sliced up about a quarter of it and added it at the end. Perhaps it’s just because we enjoy pineapple in bean dishes (adding it is one of my “tricky mother” techniques to get child E to consume just about anything), but we loved the mix of pungent allspice and sweet pineapple.

Caribbean Pineapple Black Beans

You can convert this to “Caribbean Orange Black Beans” by using orange juice and orange pieces rather of pineapple.

Preparation Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4


  • 1 medium onion, diced
  • 1/2 bell pepper, chopped
  • 1 small jalapeno or chile pepper, seeded and chopped (optional)
  • 4 cloves garlic, minced
  • 2 teaspoons peeled, sliced ginger root
  • 2 cans black beans( about 3 cups cooked), rinsed well and drained
  • 3/4 cup unsweetened pineapple juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne( more or less, to taste)
  • 1 cup chopped fresh pineapple
  • salt and black pepper, to taste


  • Saute the onion in a non-stick pan, adding a tablespoon of water if needed to keep it from sticking. (Add a pinch of baking soda to speed up browning, if desired.) Prepare for 3-5 minutes, until starting to turn golden. Add the peppers, garlic, and chopped ginger and cook another 2 minutes.

  • Include the drained black beans, pineapple juice, thyme, allspice, and cayenne (to taste). Cover and cook for 15 minutes on low, including a splash of water if it begins to dry.

  • Include the pineapple and salt and pepper to taste. Cover and cook for about 5 minutes. Serve over wild rice or quinoa.

Nutrition Truths

Caribbean Pineapple Black Beans

Amount Per Serving (1 serving)


% Daily Worth *

Sodium309.9 mg13%

Carbohydrates47 g16%

Fiber 13 g54%

Sugar 10.3 g11%

Protein12.6 g25%

Percent Daily Values are based upon a 2000 calorie diet.

Nutritional details is approximate.

Course Main Course

Cuisine Oil-Free, Vegan

Keyword caribbean black beans

Attempted this recipe? Post a photo to Instagram and tag @susanffvk!

One day E got back from school insisting that I purchase her a plantain. Her Colombian Spanish teacher had described fried plantains in such radiant terms that E wished to attempt them immediately. So on my next shopping journey, I dutifully got a plantain, knowing that in some way I was going to need to “fry” it. It’s been years because I really fried something, so there was not much possibility any real frying was going to take location. What to do?

Well, Chef Google concerned my rescue when I called, with Oven Baked Sugary Food Plantains. I took a look at the dish, got the essence of it, and then forgot all the information as I waited 2 weeks for my plantain to get riper. When I was ready to oven-fry, I count on memory, so my baking temperature level is lower and cooking time is longer than that dish defines.

However my plantains came out completely– sweet and soft on the inside and a little bit crispy on the outside– and I believe the lower temperature is less likely to result in burned plantains. (The edges of the plantains get burned quickly, so that’s a genuine issue.)

We loved these so much.

Oven-Fried Plantains

Here’s a delicious option to the conventional fried plantains.

Preparation Time 5 minutes

Cook Time 25 minutes

Overall Time 30 minutes

Servings 2


  • 1 really ripe plantain for each 2 people( search for big black spots)
  • canola oil, in a sprayer or applied with brush or paper towel (optional, but plantains are “sticky” so use if your bakeware isn’t non-stick)


  • Preheat oven to 375.

  • Cut off the ends of the plantain.

  • Line baking sheet with a silicone mat or spray or clean it gently with oil.

    Nutrition Facts

    Oven-Fried Plantains

    Amount Per Serving (1 serving)


    % Daily Value *

    Sodium 3.6 mg 0%

    Carbohydrates28.5 g10%

    Fiber 2.1 g 9%

    Sugar 13.4 g15%

    Protein 1.2 g 2%

    Percent Daily Worths are based on a 2000 calorie diet plan.

    Nutritional info is approximate.

    Course Side Meal, Veggie

    Food Vegan

    Keyword fried plantains

    Tried this recipe? Post a photo to Instagram and tag @susanffvk!

More Pineapple, Black Beans, and Plantains (Though Not Always Together):

Black Bean-Pineapple Soup Stew Chili right here at FatFree Vegan Kitchen Area

Caribbean Black Beans and Rice by Food Blogga

Brazilian Wild Rice and Black Beans from Savvy Vegetarian

Caribbean Curry Black Eyed Peas With Plantains at Post Punk Cooking Area

Matoke ~ Kenyan Plantain Green Bananas Stew from simply.food

I hope these basic dishes bring you some Tropical heat this cold December. And hello, if you’re still purchasing gifts (I know I am), please take a look at my preferred cooking devices in my Amazon Store, where your purchase will assist keep my household in plantains this winter season!

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Delighted eating!

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